This is an unusual little recipe from a lady at Woodbury church of Christ, and has been a favorite in my family for many years now. I impulsively decided to make it on Sunday night after church. And I was hungry and didn’t take the time to arrange it nicely, so it’s not as pretty here as it could be. But it tastes good.
Prep Time: 10 min. (assuming your Cool Whip has been thawed to a workable state)
Bake Time: None.
Makes: 2 pies.
- 2 graham cracker crusts (if you’re industrious, make your own; I cheat and use Kroger brand)
- 1 8-oz. pkg. cream cheese, softened
- 1/3 c. sugar
- 8 oz. sour cream (half a pint)
- 8-12 oz. Cool Whip, depending on what you have on hand (I used 8 oz., but I think it would have looked nicer with 12)
- Food coloring (optional)
Blend cream cheese and sugar; add sour cream and mix well; fold in Cool Whip. If desired, add some food coloring for a festive look (we were always partial to purple or turquoise when we were little). Plop into a pair of graham cracker crusts; chill until ready to serve. Lick your beaters and spatula. Now, can it get any easier than that?